Calzone Directions:

Punch down the dough, and divide into 10 equal parts, rolled into balls

Roll out the balls of dough into 6 inch rounds

Divide the filling between the 10 rounds of dough, placing it in the middle of each round

Wet the edges of the dough, and fold over each round to make a half circle

Trim the edges to 1/2 inch from the filling, and crimp with a fork or your fingers

Place the calzones on two cookie baking sheets, brush with olive oil, and lightly sprinkle with salt if you like

Cut two diagonal slices in the top of each calzone

Bake for 15 minutes at 425 degrees, until golden brown and the filling is bubbling up a bit

Cooking Tip: If you don't have room for both baking sheets on one rack, put one below the other, then switch them halfway through the baking. That way, they'll all be done at once. Or just bake 5 at a time

Recipe Tips:

We used pizza dough, but added a little oil to make it less crispy and chewy - good attributes for pizza, but not as wonderful for calzones.

Fresh spinach is always lovely, but frozen spinach is usually your best bet.

Once the dough has risen, this recipe comes together quickly, so it's good to have the filling ready when that happens.

Recipe Comments:

I am going vegetarian and trying to get my famly to go too but its really hard because my older and little brothers wont eat veggies, so I'm going to make this dish tomorrow and not tell them what it's made of! - Graddie M.

Answer: Hah! You're so clever! They'll probably think it's ricotta cheese. By the way, if you still eat dairy, you can use ricotta and mozarella instead of tofu in calzones - Savvy Veg

The Spinach Tofu Calzones sound wonderful! Just wondering since it makes so many, would I be able to freeze some of them? Just didn't know if you had tried freezing calzones before and what would be the best way to do it. Thanks for the info! - Danielle C.

Answer: I'll bet they'd freeze just fine. Tofu can change texture or color when frozen, so they might not look as good. Other options: fridge the leftovers and eat cold or reheated the next day. Or half the recipe - Savvy Veg